Hot Cool Pasta Salad With Green Chile Vinaigrette

Name: Hot Cool Pasta Salad With Green Chile Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PASTA SALAD; 4 cups cooked pasta; 1 large very ripe tomatoes, chopped; 1 large avocado, chopped; 2 large green chilies, roasted, peeled & chopped (about 1/2 cup); 1/2 cup diced sharp cheddar cheese; 1/4 cup red onion, finely chopped; VINAIGRETTE; 1 large garlic clove; 2 large green chilies, roasted, peeled, & chopped (about 1/2 cup); 1/4 cup olive oil; 2 tablespoons cider vinegar; 2 tablespoons lime juice; 1 teaspoon coarse salt; black pepper; 1 pinch sugar; CHILE LIME CHIPS; 4 flour tortillas; 2 tablespoons lime juice; 1 teaspoon salt; 2 teaspoons red chili powder; Garnish; salad greens, if desired to line plates (optional)

Servings: persons

PASTA SALAD
4 cups cooked pasta
1 large very ripe tomatoes, chopped
1 large avocado, chopped
2 large green chilies, roasted, peeled & chopped (about 1/2 cup)
1/2 cup diced sharp cheddar cheese
1/4 cup red onion, finely chopped
VINAIGRETTE
1 large garlic clove
2 large green chilies, roasted, peeled, & chopped (about 1/2 cup)
1/4 cup olive oil
2 tablespoons cider vinegar
2 tablespoons lime juice
1 teaspoon coarse salt
black pepper
1 pinch sugar
CHILE LIME CHIPS
4 flour tortillas
2 tablespoons lime juice
1 teaspoon salt
2 teaspoons red chili powder
Garnish
salad greens, if desired to line plates (optional)

1
Place the salad ingredients in a large bowl. Prepare the Green Chile Vinaigrette and pour over the salad. Fold gently until dressing is well distributed. Line plates with assorted greens and place pasta salad on top.
2
**For Vinaigrette:
3
Leave the skin on the garlic clove. Roast in a dry hot skillet, turning several times until softened and brown in spots, about 10 minutes. Put all ingredients in a blender or food processor and process until smooth and emulsified. Leftovers will keep 4-5 days in refrigerator.
4
***For Chile Lime Chips:
5
Heat oven to 400 deg. Combine salt & chile powder, mix well. Brush one side of each tortilla with lime juice and sprinkle with salt mixture. Cut into 6 or 8 triangles and place chile side up in a single layer on baking sheets. Bake for 7-8 minute or until browned. Cool and store in a ziploc bag until ready to serve with salads, dips, or sandwiches.

1594

kcal

Calories

Fat

291

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: PASTA SALAD, 4 cups cooked pasta, 1 large very ripe tomatoes, chopped, 1 large avocado, chopped, and more.

Yes, Hot Cool Pasta Salad With Green Chile Vinaigrette falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!